June 30, 2008

My friennd brought me to a wonton mee stall last week, and she said it’s reputed to be the best:

Foong Kee Coffee Shop
6 Keong Saik Road

Don’t know about ‘best’, but it was certainly very, very good.

What I liked about their noodles was that it was not sweet. For those who don’t know, they tend to put in sweet sauce into dry-tossed noodles here in Singapore. (Hmmm… come to think of it, maybe that’s why I’ve avoided wanton mee cooked outside for many years. I still have northern Malaysian food sensibilities which dictates that dry-tossed noodles must be salty).

And, even though I’m not the greatest fan of roasted pork or char siew, the stall’s specialities, I enjoyed eating the meats they served there. The skin of the roasted pork was really crispy. And the char siew was quite juicy (my friend bought some for me to take back for my mum to try, and she gave it the seal of approval – so it MUST be good). I have to say though that the meat I enjoyed the most was the roast duck, but only because I LOVE roast duck in the first place.

My friend says their meats are always fantastic because they are always fresh from the oven. And tasting the meats, I can believe that.

Well, today, I decided to add a couple more recipes to that one, family favourites like ‘Steamed Pork with Salted Egg’ and ‘Salted Brandy Chicken’ , and put it all together in a hubpage titled Chinese dishes you don’t serve your guests.